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mom's muffins Recipe


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     mom's muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   20 mins

1 cup wheat flour
1/2 cup all purpose flour
1/4 cup groung flaxseed meal
1 cup regular oats
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup chopped walnuts, roughly chopped
1/2 cup raisins or blueberries
1 cup buttermilk
1 egg, beaten
1 shole banana, peeled and mashed
1/2 cup applesauce
1/4 molasses
extra buttermilk as needed for thinning

Preheat oven to 350. Thoughly grease a 12 count muffin tin, cups and the top of the tin. In a large bowl combine the first 11 ingredients, stir until combined, breaking up the brown sugar. In a seperate bowl combine the remaining ingredients and mix well. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash a couple extra tablespoons of buttermilk. Scoop equal amounts into the muffins cups and bake until toothpick comes out clean. Muffins should be a deep golden brown color. Let cool thoughly before muffins fall out of the overturned tin. I added 1/2 cup blueberries and 1/2 cup dried cranberries and they baked for 25 minutes before done. Original recipe with raisins states 16-18 but mine were not done. The second time I made them they came out better since I learned how long to bake them. If you don't care for molasses, you can substitute honey.

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